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Shrimp Enchiladas Recipe

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This recipe for Shrimp Enchiladas, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hollenshead White
Added: Tuesday, June 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. margarine
1 bunch green onions, sliced
1 lb. shrimp, peeled and deveined
1 tsp. onion powder
1/2 tsp. garlic powder
1 (4.5-oz.) can chopped green chilies
1 can Cream of Chicken soup
1 can Cream of Shrimp soup
1 (8-oz.) pkg. cream cheese
1/8 tsp. black pepper
10 (8") flour tortillas
1 c. Monterrey Jack cheese, shredded
1 c. Cheddar cheese, shredded

Directions:
Directions:
Melt margarine in a 3 qt. saucepan. Add onions and saute' until tender. Add shrimp, continuing sauteing until shrimp turns pink. Add onion powder and garlic powder. Add green chilies, soups, cream cheese and pepper. Stir over med. heat until cream cheese is melted. Cool. Put approximately 1/3 c. of mixture in center of each tortilla. Roll up, placing seam side down in a lightly oiled 3 qt. baking dish. Top with remaining sauce and shredded cheese. Bake at 325 for about 30 min.

Personal Notes:
Personal Notes:
Sharon is the widow of Henry White, the daughter of the late Allen "Buddy" Hollenshead & his widow Jerry (Curry) Hollenshead & the granddaughter of the late Chester "Jake" & Velma (Beavers) Hollenshead. This recipe was given to me by Kathy Carroll Ford -- my Henry sure did love them.

 

 

 

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